JP4249059B2 - Acidic milk beverage and method for producing the same - Google Patents

Description

  The present invention, even under acidic conditions, suppresses protein aggregation, precipitation, etc. in the milk raw material, is excellent in storage stability, and does not feel rough even when drunk, has an excellent drinking feeling, In the case of containing an insoluble solid content, the present invention relates to an acidic milk beverage excellent in solid content dispersibility that can uniformly disperse an insoluble solid content during long-term storage.

  Along with the diversification of consumer preferences, a variety of milk beverages have been distributed on the market, and acidic milk beverages containing a certain amount of milk protein components have also been produced. When milk ingredients are included in acidic beverages, there is a problem that proteins in the milk ingredients will aggregate during storage, and as a solution, a thickening stabilizer such as high methoxyl pectin or soybean polysaccharide should be added. Is widely performed (Patent Document 1, etc.). However, these stabilizers alone are insufficient to disperse insoluble solids.

  In addition, methods for stably dispersing various insoluble solids in these acidic milk beverages have been studied. For example, as an acidic milk beverage containing insoluble solids, a method containing sodium carboxymethylcellulose and microcrystalline cellulose (Patent Document 2), acidified milk, thickening stabilizer, average particle size when dispersed in water Although there is a fine cellulose-containing acidic milk beverage (Patent Document 3) containing fine cellulose having a particle size of 20 μm or less, the effect of dispersing insoluble solids is still insufficient, and the viewpoint of the stability of milk protein under acidity There is room for improvement.

  On the other hand, fermented cellulose is known as a kind of insoluble cellulose, but for a dispersion stabilizing effect in milk beverages, a complex of cellulose derived from microorganisms and a high molecular weight substance (xanthan gum, sodium carboxymethyl cellulose, etc.) is a calcium-fortified beverage. In addition, it can be stably used for dispersibility of foods such as cocoa beverages and coffee beverages (Patent Document 4), by using fermented cellulose in combination with a high molecular weight substance such as native gellan gum, pectin (high methoxyl pectin) or soybean polysaccharide It is described that dispersion stability is achieved without the upper phase being transparent even when stored in a hot bender or by shock such as vibration (Patent Document 5). These methods are effective for neutral beverages such as milk coffee and milk tea. However, when fermented cellulose is added to an acidic milk beverage, protein aggregation and precipitation occurs in the milk raw material, and the value as a beverage product no longer exists.

  Thus, while it is known that high methoxyl pectin and soy polysaccharide contribute to sour milk stability in acidic milk beverages, it was insufficient to disperse insoluble solids. On the other hand, it is known that celluloses such as microcrystalline cellulose and fermented cellulose are used as solid dispersion stabilizers for neutral beverages, but when these are added to acidic milk beverages, aggregation and precipitation of milk protein components Instead of solid content dispersion, there was no effect of stabilizing proteins in acidic beverages and milk ingredients, and the value as a beverage product was lost.

JP-A-5-7458 JP 2002-345401 A Japanese Patent Laid-Open No. 10-56960 JP-A-9-121787 JP-A-11-178517

  The present invention has been developed in view of such circumstances, and regarding acidic milk beverages, protein aggregation and precipitation in milk raw materials are significantly suppressed, and the solids are contained even if they contain insoluble solids. It is an object of the present invention to provide an acidic milk beverage containing a stable insoluble solid content in which the component has been dispersed and stabilized for a long time.

  In light of the above-mentioned problems of the prior art, the present inventors have conducted extensive research. When preparing an acidic milk beverage, (1) fibers that have been microfibrillated to an average diameter of 0.01 to 0.1 μm. In the form of insoluble cellulose, preferably fermented cellulose, and (2) one or more selected from high methoxyl pectin, soy polysaccharides and carboxymethyl cellulose. The effect of stabilizing the protein in the raw material is not inferior, it is better than the cellulose-free product, and moreover, it can give a rich taste to acidic milk beverages, and it can disperse the solid content of insoluble solids such as pulp. Has been found to be much better.

  Further, (1) a fibrous insoluble cellulose microfibrillated to an average diameter of 0.01 to 0.1 μm and (2) one or more selected from high methoxyl pectin, soybean polysaccharide and carboxymethyl cellulose. , A method including a step of homogenizing the solution adjusted to an acidic pH, and more preferably, by adding after activating the above (1), the protein in the milk raw material is aggregated even under acidic conditions. It was found that an acidic milk beverage containing insoluble solids, which was not seen and insoluble solids did not precipitate, and was stably dispersed over a long period of time, could be produced.

That is, the present invention has the following aspects;
Item 1. Acidic milk drink characterized by containing the following (1) and (2);
(1) Fibrous insoluble cellulose microfibrillated to an average diameter of 0.01 to 0.1 μm.
(2) One or more selected from high methoxyl pectin, soybean polysaccharide and carboxymethylcellulose.
Item 2. The acidic milk beverage according to claim 1, which is a fibrous insoluble cellulose produced by fermenting (1).
Item 3. Item 3. The acidic milk beverage according to item 1 or 2, wherein the amount added to the acidic milk beverage is 0.005 to 0.2% by weight of (1) and 0.01 to 5% by weight of (2).
Item 4. Item 4. The acidic milk beverage according to Item 1 to 3, wherein the insoluble solid content is uniformly dispersed and contained.
Item 5. Item 5. The method for producing an acidic milk beverage according to any one of Items 1 to 4, comprising a step of homogenizing the milk raw material-containing solution containing (1) and (2) and adjusted to an acidic pH.
Item 6. Item 6. The method for producing an acidic milk beverage according to Item 5, which is added after activating (1).

  According to the present invention, flocculation / precipitation of milk raw materials is significantly suppressed even under acidic conditions, and insoluble solids that do not precipitate even if they contain insoluble solids are stably dispersed uniformly over a long period of time. It became possible to produce an acidic milk drink containing a minute.

The acidic milk beverage of the present invention is
(1) Fibrous insoluble cellulose microfibrillated to an average diameter of 0.01 to 0.1 μm.
(2) One or more selected from high methoxyl pectin, soybean polysaccharide and carboxymethylcellulose.
It is characterized by containing.

  The acidic milk drink as referred to in the present invention is a fermented milk drink (including both live bacteria and sterilized types) such as drink yogurt and lactic acid bacteria drink, and a milk drink containing a fermentation process, such as frozen yogurt that has been frozen. Foods containing the milk beverage (drink yogurt type), or beverages acidified by adding organic acids such as lactic acid and citric acid to milk raw materials such as milk, whole milk powder and skim milk powder (direct sour milk type) The pH is 3.0 to 6.0, preferably about 3.3 to 4.5.

  As a component to be contained in the acidic milk beverage of the present invention, firstly, (1) a fine fibrous cellulose that has been microfibrillated to an average diameter of 0.01 to 0.1 μm. Specific examples include fermented cellulose and microfibrous cellulose. One type of insoluble cellulose is cellulose obtained by removing a non-crystalline region of microcrystalline cellulose. However, even if microcrystalline cellulose is added in the present invention, the effect of the present invention is not achieved.

  Fermented cellulose is cellulose produced by cellulose-producing bacteria. Usually, cellulose-producing bacteria are cultured according to known methods, for example, methods described in JP-A-61-212295, JP-A-3-157402, JP-A-9-121787, and fermented cellulose obtained is obtained. It can manufacture by refine | purifying suitably as desired.

  Examples of the cellulose-producing bacteria include bacteria belonging to the genus Acetobacter, Pseudomonas, Agrobacterium, etc., and preferably Acetobacter. As a bacterium belonging to the genus Acetobacter that produces fermented cellulose, more specifically, an Acetobacter pasteurianus strain (for example, ATCC 10245), an Acetobacter sp. DA strain (for example, FERM P-12924), and Acetobacter xylinum Strains (for example, ATCC 23768, ATCC 23769, ATCC 10821, ATCC 1306-21, etc.). Acetobacter xylinum strain is preferable.

  The medium and conditions for culturing such cellulose-producing bacteria are not particularly limited, and can be according to ordinary methods. For example, the medium basically contains a nitrogen source, a carbon source, water, oxygen and other necessary nutrients, and may be any medium that can grow the microorganism and produce the desired fermented cellulose. An example is Hestrin-Schramm medium. In order to improve the productivity of cellulose, a partially decomposed product of cellulose, inositol, phytic acid and the like can be added to the medium (Japanese Patent Laid-Open Nos. 56-46759 and 5-1718). . As culture conditions, for example, a pH range of 5 to 9 and a culture temperature range of 20 to 40 ° C. are employed, and the culture is continued until fermented cellulose is sufficiently produced. The culture method may be static culture, agitation culture, or aeration culture, but is preferably aeration agitation culture.

  In order to mass-produce fermented cellulose, a multistage inoculation method is preferable. In this case, usually a five-stage fermentation process consisting of a two-stage pre-inoculation process, a primary inoculation fermentation process, a secondary inoculation fermentation process and a final fermentation process is employed, and the cell morphology and grams for the bacteria grown in each process Passing to the next process fermentor while confirming negative.

  After fermentation, the produced fermented cellulose is separated from the medium, washed, and appropriately purified. The purification method is not particularly limited, but usually the fermented cellulose recovered from the medium is washed, dehydrated and slurried again with water, and then the microorganisms are removed by alkali treatment, and then the lysate generated by the alkali treatment is removed. Is used. Specifically, the following method is exemplified.

  First, a culture obtained by culturing microorganisms is dehydrated to obtain a cake having a solid content of about 20%, and then the slurry is reslurried with water to obtain a solid content of 1 to 3%. Sodium hydroxide is added to this to adjust the pH to about 13, and the system is heated to 65 ° C. for several hours with stirring to dissolve the microorganisms. Next, the pH is adjusted to 6 to 8 with sulfuric acid, the slurry is dehydrated and slurried again with water, and this dehydration and slurrying is repeated several times. The purified fermented cellulose can be subjected to a drying treatment as necessary. The drying process is not particularly limited, and known methods such as natural drying, hot air drying, freeze drying, spray drying, and drum drying can be used. A spray drying method and a drum drying method are preferable.

  The fermented cellulose thus obtained is a white to tan odorless substance and consists of very fine fibrous particles that can be rapidly dispersed in water. The fermented cellulose used in the present invention has the same or similar properties as the fermented cellulose prepared by the above method and is limited by the preparation method as long as the object of the present invention can be achieved. is not.

  In addition, the fermented cellulose of the present invention may be used in combination with one or more polymer substances such as sodium carboxymethylcellulose (CMC-Na), xanthan gum, sodium alginate, carrageenan, and pectin. Such a substance can be obtained commercially, and examples thereof include Primacel manufactured by CPE Kelco.

  Microfibrous cellulose is made from a raw material cellulosic material, preferably a cellulosic material raw material that is the main component of the cell wall that forms the skeletal structure of plants such as vegetables, straw, beans, cotton, hemp, and wood. It has been processed. Microfibrous cellulose is made from highly purified pure plant fiber as raw material, and it is made into a microfibrous form by applying a strong mechanical shearing force by ultra high pressure homogenizer treatment. The fibers are torn to about 40,000 to 80,000, and the thickness of the fibers is reduced to 0.01 to 0.1 μm.

  Further, the microfibrous cellulose used in the present invention may be one obtained by complexing with one or more polymer substances such as sodium carboxymethylcellulose (CMC-Na), xanthan gum, sodium alginate, carrageenan, and pectin. I do not care. Such materials are commercially available.

  In the present invention, it is particularly preferable to use the fermented cellulose as (1) fine fibrous cellulose that has been microfibrillated to an average diameter of 0.01 to 0.1 μm.

  The addition amount of fine fibrous cellulose microfibrillated to an average diameter of 0.01 to 0.1 μm according to the present invention is 0.005 to 0.2% by weight with respect to the acidic milk beverage, More preferably, it is 0.01 to 0.1 weight%, More preferably, it is 0.01 to 0.05 weight%. Furthermore, in so-called direct sour milk beverages that are acidified by adding an organic acid or the like to the milk material, 0.02 to 0.04% by weight, or a pre-acidified milk material such as fermented milk is used. The drink yogurt is preferably used at a ratio of 0.03 to 0.05% by weight. If the amount of cellulose added is higher than this, the viscosity becomes high and unsuitable as a beverage, and if it is less than this, the ability to disperse insoluble solids is not sufficient and precipitation occurs.

  Further, the acidic milk beverage of the present invention includes (1) in addition to fine fibrous cellulose microfibrillated to an average diameter of 0.01 to 0.1 μm, and (2) high methoxyl pectin, soybean Contains one or more selected from polysaccharides and carboxymethylcellulose in combination.

  Regarding the high methoxyl pectin used in the present invention, pectin is an acidic polysaccharide having α-D-galacturonic acid as a main chain component, which exists as a cell wall component in vegetables and fruits. Galacturonic acid constituting pectin is partially methyl esterified, and is divided into low methoxyl pectin and high methoxyl pectin depending on the degree of esterification. In addition, low methoxyl pectin includes amido pectin in which the C6 position is partially amidated. In the present invention, high methoxyl pectin having a degree of esterification of 55 or more, preferably 60 or more, more preferably 65 or more is used. Such pectin is commercially available, and examples thereof include SM-478 and SM-666 manufactured by San-Ei Gen FFI Co., Ltd.

The soybean polysaccharide used in the present invention may be one containing at least one of rhamnose, galactose, arabinose, xylose, glucose, and uronic acid derived from soybean, but it is derived from cotyledons among soybeans. Is preferred. The soybean polysaccharide of the present invention can be used with any molecular weight, but is preferably a polymer, and has an average molecular weight of several thousand to several million, specifically 5,000 to 1,000,000. Preferably there is. The average molecular weight of the soybean polysaccharide is a value determined by an intrinsic viscosity method using a standard pullulan (Showa Denko KK) as a standard substance and measuring the viscosity in a 0.1M NaNO ₃ solution. Such soybean polysaccharides are commercially available, and examples thereof include SM-700 and SM-900 manufactured by San-Ei Gen FFI Co., Ltd.

  Furthermore, sodium carboxymethylcellulose (hereinafter abbreviated as CMC-Na) used in the present invention is one in which the carboxymethyl group is substituted for the hydroxyl group of glucose of cellulose, and usually has a degree of etherification of 0.6 to 1.5. It is about. CMC-Na used in the present invention can be obtained commercially, for example, Serogen F-SL, Serogen F-810A, Serogen F-SB, Serogen F-820B, Serogen manufactured by Daiichi Kogyo Seiyaku Co., Ltd. F-1220B etc. can be mentioned.

  In the present invention, one or two or more selected from high methoxyl pectin, soybean polysaccharide and carboxymethyl cellulose can be used in combination, but high methoxyl pectin is preferably used. The addition amount of one or more selected from high methoxyl pectin, soybean polysaccharide and carboxymethyl cellulose is 0.01 to 5% by weight, preferably 0.05 to 1% by weight in the acidic milk beverage.

  In the present invention, (1) fibrous insoluble cellulose microfibrillated to an average diameter of 0.01 to 0.1 μm and (2) one or more kinds selected from high methoxyl pectin, soybean polysaccharide and carboxymethyl cellulose About a mixture ratio, it is preferable to add so that it may become (1) :( 2) = 1: 100-10: 1, Preferably it is 1: 50-1: 1.

  Furthermore, the acidic milk beverage of the present invention can stably disperse insoluble solids without causing aggregation / precipitation of milk protein components.

  The insoluble solid content contained in the acidic milk beverage in the present invention is not particularly limited as long as it is a solid content that is insoluble or hardly soluble in water that can be added to the acidic milk beverage. For example, vegetable and fruit pulp, puree Examples include fiber components such as yellow powder, cocoa powder, matcha tea powder, sesame seeds, azuki beans, jelly grains, eggshells, shells and other natural components derived or synthesized insoluble calcium components such as calcium carbonate, yeast powders, etc. I can do it. In the present invention, specifically, insoluble solids having an average diameter of about 1 μm to 20 mm can be well dispersed, and in particular, relatively large particles of about 1 to 10 mm such as flesh, azuki bean, jelly grains, etc. Solid content can be dispersed stably.

  Although it is the addition amount to the acidic milk beverage of the insoluble solid in the present invention, it can be appropriately selected depending on the type of the insoluble solid, but is preferably 0.01 to 50% by weight, preferably 100% by weight of the acidic milk beverage Can be exemplified by 5 to 30% by weight.

  In addition, the present invention provides (1) a fibrous insoluble cellulose microfibrillated to an average diameter of 0.01 to 0.1 μm and (2) one or two selected from high methoxyl pectin, soybean polysaccharide and carboxymethylcellulose. The present invention relates to a method for producing an acidic milk beverage that includes a step of homogenizing a milk raw material-containing solution that contains seeds or more and whose pH is adjusted to be acidic. By producing by this method, aggregation and precipitation of milk protein components can be further suppressed, and insoluble solids can be stably dispersed.

  The present invention comprises (1) fibrous insoluble cellulose microfibrillated to an average diameter of 0.01 to 0.1 μm and (2) one or more selected from high methoxyl pectin, soybean polysaccharide and carboxymethylcellulose. An acidic milk beverage containing, comprising a step of homogenizing a solution containing a milk raw material, the above (1) and (2), and adjusting the pH to be acidic, The present invention also relates to a method for producing an acidic milk beverage that uniformly disperses insoluble solids. More preferably, among the production methods, the cellulose (1) is activated and then added.

In the method (1) for activating the cellulose, it is preferable that the cellulose is added to water or a dispersion medium and then stirred with an appropriate shearing force applied. As a stirring method to which a moderately strong shear force is applied, a generally adopted method is widely used without any particular limitation. For example, mixing (propeller stirring, high stirring by a mixer, etc.), homogenization, colloid mill And the like. Preferably, the homogenizing method is performed in the range of about 100 to 200 kg / cm ² homogenizing pressure. The temperature at the time of stirring is not restrict | limited, Usually, a temperature range of 10-90 degreeC is employable. The cellulose of (1) activated by such a method was heated and stirred with one or more kinds selected from milk raw materials and (2) high methoxyl pectin, soybean polysaccharide and carboxymethyl cellulose in water by a conventional method. It is added to the solution and further homogenized.

  Other methods can be produced by the same method when the activated cellulose (1) is used or when the inactive cellulose (1) is used. That is, 1. Steps for dissolving milk raw materials, (1) and (2), 2. Steps for acidifying pH, 3. Steps for homogenization, 4. Steps for adding insoluble solids as necessary 5. By the process of heat sterilization, acidic milk beverage / acidic milk beverage in which insoluble solid content is dispersed can be produced.

Among them, as a process of dissolving 1. milk raw materials, (1) and (2), milk raw materials, (1) and (2) may be dissolved simultaneously, or milk raw materials and (2) are combined first. (1) may be added after dissolution. The step of acidifying the pH in 2 can include a method of preparing by adding an organic acid such as citric acid as described above. About the homogenization process of 3., after heating to about 70-90 degreeC, it is preferable to perform a homogenization process. Examples of the homogenization method include a method in which treatment is performed in the range of a homogenization pressure of about 100 to 200 kg / cm ² . The temperature at the time of stirring is not restrict | limited, Usually, a temperature range of 10-90 degreeC is employable. In addition, about the process of 4., when adding insoluble solid content, such as a pulp, it is preferable to add, after homogenizing. As for the heat sterilization step of 5., sterilization conditions of a normal acidic milk beverage, for example, sterilization conditions of about 95 ° C. for about 30 minutes can be exemplified.

  In this way, the cellulose in (1), more preferably activated cellulose, is added to the milk raw material and the solution in which (2) is heated and stirred, and further homogenized to stabilize the insoluble solid added later. Can be made into a beverage that does not cause aggregation or precipitation of the milk raw material. In addition, it is an indispensable condition to perform a homogenization process after adding the cellulose of (1). Even after adding the cellulose of (1) after homogenization treatment, the sour milk stability effect is not good, and a feeling of roughness is felt by adding fermented cellulose. Little effect is seen.

  The milk raw material used in the present invention can include cow's milk, whole milk powder, sweetened condensed milk, skim milk powder, skim milk powder, sweetened skimmed condensed milk, skim milk concentrated milk, cream, fermented milk, butter, processed milk, and the like. . The content of the milk raw material in the acidic milk beverage is preferably 0.1 to 15% by weight in terms of non-fat milk solid content, and particularly preferably 0.3 to 8% by weight.

  In the acidic milk beverage of the present invention, as long as it does not affect the effects of the present invention, if necessary, further, high-methoxyl pectin, thickening polysaccharides other than the above (1) and (2), emulsifier, sugar, fructose Various kinds of sweeteners such as sugar alcohol, sucralose, aspartame, stevia, and flavoring materials such as fruit juice and cocoa powder; pigments, flavors and the like can also be added.

  Other thickening polysaccharides include native gellan gum, tamarind seed polysaccharide, locust bean gum, guar gum, agar, propylene glycol ester, tragacanth gum, karaya gum, pullulan and the like.

  As an emulsifier, glycerin fatty acid ester (monoglycerin fatty acid ester, diglycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester), sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, stearoyl lactic acid A salt, a yucca extract, a saponin, a lecithin, a polysorbate etc. can be mentioned.

Hereinafter, the content of the present invention will be specifically described with reference to the following examples, comparative examples and the like, but the present invention is not limited thereto. Unless otherwise stated, “parts” means “parts by weight” and “%” means “% by weight” in the prescription, and those marked with “*” in the text are those from San-Ei Gen FFI Co., Ltd. Made by company, "*" in the text indicates a registered trademark of Saneigen FFI Co., Ltd.
In the following examples and comparative examples, fermented cellulose was manufactured by CPE Kelco, and microfibrous cellulose was manufactured by Asahi Kasei.

Examples 1-4, Comparative Examples 1-4: Preparation of sour milk beverage with fruit pulp Formulation%
Sugar 7
Nonfat dry milk 2
High methoxyl pectin (SM-666 *) 0.4
Stabilizer Yellow peach pulp listed in Table 1 5
50% (w / v) citric acid solution adjusted to pH 3.8 to 100 with exchanged water

1. Preparation: Preparation of each solution
a ) Preparation of 17.5% sugar / 1% high methoxyl pectin-containing solution After adding a mixture of sugar and high methoxyl pectin to the exchanged water, heating and dissolving at 80 ° C. for 10 minutes, then cooling to room temperature (25 ° C.), A solution containing 17.5% sugar and 1% high methoxyl pectin was prepared.

b ) Preparation of 0.3% active fermented cellulose solution Fermented cellulose was added to the exchanged water, stirred and dissolved at 2500 rpm for 10 minutes at room temperature (25 ° C.), and then homogenized (first stage 9800 kPa = 100 kgf / cm ² , The second stage 4900 kPa = 50 kgf / cm ² ) was performed to prepare a 0.3% active fermented cellulose solution.

c ) Preparation of 0.3% active unfermented cellulose solution Fermented cellulose was added to exchanged water, and stirred and dissolved at 2500 rpm for 10 minutes at room temperature (25 ° C) to prepare a 0.3% active unfermented cellulose solution.

d ) Preparation of 10% non-fat dry milk solution After adding non-fat dry milk to the exchange water, the mixture was stirred and dissolved at 60 ° C for 10 minutes and then cooled to prepare a 10% non-fat dry milk solution.

2. Preparation method (i) Example 1: Activated fermented cellulose, milk and pectin added simultaneously 1) After adding a ), b ), d ), add 50% citric acid solution to pH 3.8 After adjustment, after heating to 80 ° C., homogenization treatment (first stage 9800 kPa = 100 kgf / cm ² , second stage 4900 kPa = 50 kgf / cm ² ) was added, and yellow peach cut to about 3 mm square was added Then, it was heated to 93 ° C. and filled in a hot pack in a screw bottle to prepare a sour milk beverage containing yellow peach.

(Ii) Example 2: After stabilizing milk with pectin and adding activated fermented cellulose added in a ) and d ) after adding a ) and d ), 50% citric acid solution was added to adjust the pH to 3.8. Then, b ) is added and heated to 80 ° C., then homogenized (first stage 9800 kPa = 100 kgf / cm ² , second stage 4900 kPa = 50 kgf / cm ² ) and then cut into about 3 mm square The yellow peach was added, heated to 93 ° C., hot-packed into a screw bottle, and a sour milk beverage containing yellow peach was prepared.

(Iii) Example 3 and Comparative Example 1 : Inactive fermented cellulose, milk and pectin were added at the same time 1. After adding a ), c) and d) , a 50% citric acid solution was added to adjust the pH to 3. After adjusting to 8, after heating to 80 ° C., homogenization treatment (first stage 9800 kPa = 100 kgf / cm ² , second stage 4900 kPa = 50 kgf / cm ² ), yellow peach cut to about 3 mm square Was heated to 93 ° C., filled in a hot bottle in a screw bottle, and a sour milk beverage containing yellow peach was prepared.

(Iv) Example 4 and Comparative Example 2 : After stabilizing and homogenizing milk with pectin and adding activated fermented cellulose in a ) and d) , a 50% citric acid solution was added. After adjusting to pH 3.8 and heating to 80 ° C., after homogenization treatment (first stage 9800 kPa = 100 kgf / cm ² , second stage 4900 kPa = 50 kgf / cm ² ), b) is added, Yellow peach cut to about 3 mm square was added, heated to 93 ° C., hot-packed into a screw bottle, and an acid milk beverage containing pulp was prepared.

As a comparative example, an acidic milk beverage was produced using 0.4% microcrystalline cellulose instead of fermented cellulose (Comparative Examples 3 and 4 ). That is, after adding a ), d) prepared in 1 ) and a 2% solution of microcrystalline cellulose (inactive microcrystalline cellulose solution), a 50% citric acid solution was added to adjust the pH to 3.8, and then 80 ° C. And then homogenized (first stage 9800 kPa = 100 kgf / cm ² , second stage 4900 kPa = 50 kgf / cm ² ), then added yellow peach cut to about 3 mm square and heated to 93 ° C. Then, the screw bottle was hot-packed to prepare a sour milk beverage containing fruit pulp (Comparative Example 3 ).

Further, with respect to the 2% microcrystalline cellulose solution (inactive), microcrystalline cellulose was added to the exchanged water, and after stirring and dissolving at 2500 rpm for 10 minutes at room temperature (25 ° C.), homogenization treatment (first stage 9800 kPa = 100 kgf / cm ^2, the second stage 4900kPa = 50kgf / cm ²⁾ subjected to 2% active microcrystalline cellulose solution (activating microcrystalline cellulose solution) addition was used which was prepared in a similar manner as in Comparative example 3 A sour milk beverage containing pulp was prepared (Comparative Example 4 ).

3. Evaluation method About the evaluation method, after preparing a drink, the viscosity after 1 day preservation | save at 5 degreeC was measured, and about the feeling of drinking, eating at 10 degreeC, drinking feelings, such as a throat, ease of drinking, and full-bodied taste, were evaluated. The results are shown in Table 2. Further, the appearance after storage for 1 month at 5 ° C. was visually observed. The amount of precipitation observed from the side was evaluated for precipitation, and the upper gap and precipitation were visually observed without addition of pulp during the above formulation, and the dispersion state was evaluated by visually observing the dispersion state of the pulp. The results are shown in Table 3.

Explanation of symbols in the table:
About upper gap / precipitation / aggregation: Less-<± <+ <++ <+++ More.

About a pulp dispersion | distribution state, it is (double-circle)>(circle)> * in order with high dispersibility.
A: The state in which the meat is uniformly dispersed between the whole container and the bottom 2/3 of the container.
○: The state in which the pulp is uniformly dispersed between the lower 2/3 and 1/3 of the container.
X: The state in which the pulp is dispersed in the lower third of the container or the pulp is precipitated in the lower part of the container.

About comprehensive evaluation, it is (double-circle)>(circle)> (triangle | delta)> * in order with high evaluation.
A: Almost no gap, precipitation or aggregation of milk protein is observed, pulp dispersion is good, and drinking feeling is excellent.
○: Although the pulp dispersibility is slightly inferior to ◎, it also has an effect of suppressing the upper gap, precipitation, and aggregation of milk protein, and the drinking feeling is also good.
(Triangle | delta): Although it is excellent in either the pulp dispersion | distribution effect or the stabilization effect of milk protein, either has a low effect.
X: Precipitation / aggregation of milk protein is seen to the extent that it is not suitable as a beverage, and there is no pulp dispersal effect.

From Tables 2 to 3, the acidic milk beverages of Examples 1 to 4 using fermented cellulose have a drinking feeling, upper gap, precipitation, etc., than the acidic milk beverages of Comparative Examples 3 and 4 using microcrystalline cellulose. It can be seen that both milk protein stability and pulp dispersibility are excellent.

  Furthermore, from Tables 2 to 3, in a comprehensive order of production method, Example 1 method ≧ Example 2 method> Example 3 method> Example 4 method. From Table 2, the most effective method with dispersibility is a method (Example 1 and Example 2) in which fermented cellulose is activated in advance, and pectin, milk and activated fermented cellulose are mixed and homogenized. When pectin and inactive fermented cellulose are combined into one agent (Example 3), the dispersive power is inferior to the method of adding activated fermented cellulose in advance, but inactive fermented cellulose 0.03 to 0.05% The additive system (Examples 3-2 to 3) had a sufficient pulp dispersion effect. In addition, about microcrystalline cellulose, even if it activated, the pulp dispersion | distribution effect was not seen.

  In addition, even if fermented cellulose coexists during pH adjustment (when citric acid solution is added), it does not inhibit milk stabilization by high methoxyl pectin (comparison between Example 1 method and Example 2 method), but fermented cellulose. It was found that, even when activated, the addition of high methoxyl pectin and milk after homogenization affects the stabilization of sour milk (Example 4 method).

<Results of each manufacturing method>
- Example 1 Method: adding fermented cellulose 0.015% added compressed simultaneously activated fermented cellulose and pectin-milk materials, although not completely dispersed, was apparently distributed power than the no additive. The fermented cellulose 0.03-0.05% addition system (Examples 1-2-3) was improved in both dispersibility and stability, and was especially completely dispersed with 0.05% addition. The upper gap and precipitation tended to decrease as the amount of fermented cellulose increased. Although the fermented cellulose 0.03% addition system (Example 1-2) had viscosity, it was able to be drunk comfortably as a beverage. The fermented cellulose 0.05% addition system (Example 1-3) became a heavy drinking mouth.

  Therefore, in particular, the sour milk beverage produced by adding the fermented cellulose in an amount of 0.015 to 0.03% by the method of Example 1 can be drunk without any discomfort as a beverage, and the dispersibility of the pulp is high. Thus, a stable sour milk beverage with reduced aggregation of milk protein was obtained.

Example 2 Method: After stabilizing milk material with pectin, activated fermented cellulose was added. Although it was not completely dispersed in a system containing 0.015% fermented cellulose, it was clearly more dispersive than no additive. In the fermented cellulose 0.03-0.05% addition system (Examples 2-2 to 3), both dispersibility and stability were improved, and there was a dispersion effect. The upper gap and precipitation tended to decrease as the amount of fermented cellulose increased. Although the 0.03% added system (Example 2-2) had viscosity, it was able to be drunk comfortably as a beverage. The 0.05% addition system (Example 2-3) became a heavy drinking mouth.

  Therefore, in particular, the sour milk beverage produced by adding the fermented cellulose in an amount of 0.015 to 0.03% by the method of Example 2 can be drunk comfortably as a beverage, and the dispersibility of the pulp is high. Thus, a stable sour milk beverage with reduced aggregation of milk protein was obtained.

Example 3 Comparative Example 1 Method: Inactive Fermented Cellulose Added at the Same Time as Pectin and Milk Raw Material The 0.015% fermented cellulose added system ( Comparative Example 1 ) had no dispersing power. The fermented cellulose 0.03-0.05% addition system (Examples 3-2-3) has a certain degree of dispersion power, but complete dispersion is difficult. Precipitation tended to decrease when fermented cellulose was added. Although the 0.03% added system (Example 3-2) had viscosity, it was able to be drunk comfortably as a beverage. The 0.05% addition system (Example 3-3) can be drunk as a high viscosity beverage.

  Therefore, although it was inferior to what was manufactured by Example 1 and 2 method when manufactured by Example 3, the dispersibility was seen to some extent depending on the addition amount of fermented cellulose.

・ Example 4 ・ Comparative Example 2 Method: After homogenizing milk raw material and pectin, add activated fermented cellulose. Addition of 0.05% fermented cellulose (Example 4-3) has a weak dispersive force and has a rough texture. Presented. When the addition amount of fermented cellulose is increased, the amount of precipitation increases, and it is suggested that it causes roughness. Therefore, use in this method is not preferable compared to Examples 1 to 3.

Example 5 and Comparative Example 5: After adding a mixture of sugar and soy polysaccharides to sour milk beverage exchange water containing tangerine gizzards, after stirring and dissolving at 80 ° C. for 10 minutes, cooling to room temperature (25 ° C.), sugar and soybeans A polysaccharide-containing solution was prepared.

Fermented cellulose is added to the exchange water, and after stirring and dissolving at 2500 rpm for 10 minutes at room temperature (25 ° C.), homogenization treatment (first stage 9800 kPa = 100 kgf / cm ² , second stage 4900 kPa = 50 kgf / cm ² ) is performed. A 0.3% active fermented cellulose solution was prepared.

After adding the sugar / soybean polysaccharide-containing solution, the activated fermented cellulose solution and milk, adjusting the pH to 3.8 by adding a 50% citric acid solution, heating to 80 ° C., and then homogenizing treatment (first stage 9800 kPa = 100 kgf / cm ² , second stage 4900 kPa = 50 kgf / cm ² ), add tangerine sand sac, heat to 93 ° C., hot pack into screw jar, and prepare citrus gizzard sour milk drink did. The obtained sour milk drink was a good sour milk drink with high dispersibility of sandbags and no aggregation of milk protein.

As a comparative example, 0.4 parts of microcrystalline cellulose was added instead of fermented cellulose in the following formulation to prepare an acid milk drink with citrus gizzard. That is, after adding a mixture of sugar and soybean polysaccharide to exchanged water, heating and dissolving with heating at 80 ° C. for 10 minutes, cooling to room temperature (25 ° C.) to prepare a solution containing sugar / soy polysaccharide, and activated microcrystals After adding a 2% cellulose solution (prepared in Comparative Example 4 ) and water, adjusting the pH to 3.8 by adding a 50% citric acid solution, heating to 80 ° C., and then homogenizing (first Stage 9800 kPa = 100 kgf / cm ² , second stage 4900 kPa = 50 kgf / cm ² ), add tangerine sand sac, heat to 93 ° C., hot pack into screw jar, Prepared (Comparative Example 5 ). However, the sour milk beverage with citrus gizzard of the comparative example is precipitated without citrus gizzard being uniformly dispersed, and milk protein aggregation also occurs, and it is rough to drink, and citrus gizzard is precipitated. Therefore, it was difficult to drink the beverage and the sandbag together.

Prescription Sugar 9
Milk 25
Soy polysaccharide (SM-920 *) 0.3
Fermented cellulose 0.03
Citrus Sandbag 5
Perfume (mixed fruit flavor NO.55187 *) 0.1
50% (w / v) citric acid solution adjusted to pH 3.8 to 100 with exchanged water

Examples 6 to 7: Fermented cellulose was added to a yogurt water containing fruit pulp, stirred and dissolved at room temperature for 10 minutes (2500 rpm), and then homogenized (first stage 9800 kPa = 100 f / cm ² , second stage 4900 kPa = 50 kgf / cm ² ) to prepare a 0.3% fermented cellulose solution. A mixture of sugar and high methoxyl pectin is added to water, dissolved by heating and stirring at 80 ° C. for 10 minutes, cooled, fermented milk is added, 50% (w / v) lactic acid solution is added, and then 0.3 % Fermented cellulose solution is added, homogenized (first stage 9800 kPa = 100 kgf / cm ² , second stage 4900 kPa = 50 kgf / cm ² ), and yellow peach cut to 3 mm square is added and filled into a screw bottle Then, a drink yogurt containing pulp was produced (Example 6).

Furthermore, it replaced with the fermented cellulose of the following prescription, 0.05 parts of micro fibrous cellulose was added, and the drink yogurt containing a pulp was prepared. That is, after adding microfibrous cellulose to water, stirring and dissolving at room temperature for 10 minutes (2500 rpm), homogenization treatment (first stage 9800kPa = 100f / cm ² , second stage 4900kPa = 50kgf / cm ² ) A 0.4% microfibrous cellulose solution was prepared, and instead of adding a 0.3% fermented cellulose solution in the above process, a 0.4% microfibrous cellulose solution was used as the final addition amount, A drink yogurt containing pulp was prepared in the same manner as described above except that the cellulose was added to 0.04% (Example 7).

  The obtained drink yogurt was stored at 5 ° C. for 1 week, but in both Examples 6 and 7, the aggregation and precipitation of milk protein was suppressed, the dispersibility of the pulp was high, and even when it was drunk, it had a rich taste. Although it was a delicious drink yogurt over a clean throat, it was found that when fermented cellulose and microfibrous cellulose were used, the use of fermented cellulose had a higher dispersion effect even with a small addition amount.

Prescription fermented milk (SNF 20%) 40
Sugar 7
High methoxyl pectin (SM-666 *) 0.3
Fermented cellulose 0.03
Yellow peach pulp 5
50% (w / v) lactic acid solution Adjusted to pH 4.2 Make 100 with exchanged water

Examples 8 to 9 and Comparative Examples 6 to 8: A mixture of sugar and a stabilizer listed in Table 4 was added to sour milk drinking water, dissolved by heating and stirring at 80 ° C. for 10 minutes, and then cooled to room temperature (about 25 ° C.). A 10% non-fat dry milk solution that had been stirred and dissolved in advance at 60 ° C. for 10 minutes and then cooled to room temperature (the same) was added. This solution is heated to 80 ° C., homogenized (first stage 9800 kPa = 100 kgf / cm ² , second stage 4900 kPa = 50 kgf / cm ² ), heated to 93 ° C. and filled in a hot pack to prepare an acid milk beverage. did. About the obtained sour milk drink, the viscosity after 24 hours preservation | save at 5 degreeC was measured, and the state about the clearance gap, precipitation, and aggregation after storage for 2 days at 5 degreeC and 60 degreeC was visually observed. The results are shown in Table 4. The reference numerals in Table 4 are the same as those in Table 3.

  Furthermore, after manufacturing by the said manufacturing method and homogenizing, after adding 5 parts of strawberry puree, it heated to 93 degreeC and filled with the hot pack, and the pure dispersion | distribution acid milk drink was prepared. Table 4 shows the puree dispersion state and drinking feeling after storage at 5 ° C for 2 days. In addition, about the code | symbol of the puree dispersion state in Table 4, it showed similarly to evaluation of the pulp dispersion | distribution of Table 3.

Prescription Sugar 7
Nonfat dry milk 3
Stabilizer Table 4
Sodium carboxymethylcellulose 0.4
(Serogen F-SB; manufactured by Daiichi Kogyo Seiyaku Co., Ltd.)
50% (w / v) citric acid solution pH adjusted to 4.0 Bring to 100 with exchanged water

From Table 4, those using only fermented cellulose and microfibrous cellulose as stabilizers (Comparative Examples 7 and 8 ) had many upper gaps, precipitation and aggregation, but also used CMC-Na alone. Although the effect on the gap and precipitation was considerably observed, the effect on the combined system with cellulose and CMC-Na was high with respect to aggregation.

  Furthermore, when puree was added, the combination of fermented cellulose and CMC-Na (Example 8), microfibrous cellulose and CMC-Na (Example 9) was excellent in puree dispersibility, and drinking Even if it tried it, the rich taste was provided and it was favorable.

Claims (4)

An acidic milk beverage that uniformly disperses insoluble solids, comprising the following (1) and (2):
(1) Fibrous insoluble cellulose microfibrillated to an average diameter of 0.01 to 0.1 μm, with an addition amount to the acidic milk beverage being 0.03 to 0.2% by weight .
(2) 1 type, or 2 or more types chosen from high methoxyl pectin, soybean polysaccharide, and carboxymethylcellulose whose addition amount with respect to acidic milk drink is 0.05-5 weight% . The acidic milk drink of Claim 1 whose said (1) is fermented cellulose. The manufacturing method of the acidic milk drink of Claim 1 or 2 including the process of performing the homogenization process to the milk raw material containing solution which contains said (1) and (2) and adjusted pH to acidity. The method for producing an acidic milk beverage according to claim 3 , wherein the insoluble cellulose according to (1) is added to water or a dispersion medium, and then added after stirring by applying a shearing force .